‘MIAS’ PUTO PAO
ALTHEA FAITH R. CARVERO
FRENCIS JANE J. ALABA
JENNY PEARL V. DANAR
PRENCESS IVY J. MOLINA
RONEL F. LUGAR
SAM MELGEN Y. AMISTOSO
NOVEMBER 2023
‘MIAS’ PUTO PAO
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A Feasibility Study Presented to the
Faculty of the Senior High School Department
Liceo de Cagayan University
Cagayan de Oro City
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In Partial Fulfillment
of the Requirement for the
Accountancy, Business and
Management
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ALTHEA FAITH R. CARVERO
FRENCIS JANE J. ALABA
JENNY PEARL V. DANAR
PRENCESS IVY J. MOLINA
RONEL F. LUGAR
SAM MELGEN Y. AMISTOSO
NOVEMBER 2023
Chapter 1
PROJECT DESCRIPTION
Introduction
Filipinos
are proud of their unique cuisine, including local delicacies such as kakanin,
which is a staple in the country's diverse regions. They have a strong
tradition of daily rice consumption, resulting in a wide variety of rice-based
dishes. However, under the influence of foreign foods, Filipino culinary
traditions are eroding, affecting various aspects of Filipino culture and
society such as cultural identity. The world is aging, and society is also
developing in terms of food. There is a lot of foreign food in the Philippines
that has been loved by the Filipinos causing the cultural traditions left
behind in the marketplaces. And also, as what people always say, breakfast is
frequently referred to as the most important meal of the day as a source of energy
for the daily activities to function their overall well-being successfully
especially to the students that need physically and mentally active as well as
those individuals who are working, but some students skip their breakfast for
various reasons, including lack of time due to busy morning schedules, not
feeling hungry in the morning, weight concerns, irregular patterns, limited
access to appetizing breakfast options, health issues, and stress or anxiety.
Skipping breakfast can negatively impact students in both physical and academic
aspects that can lead to low energy ultimately affecting their performance in
ways students find it hard to cope-up or understand the lesson in the school.
The researchers want to further promote and
preserve cultural practices and culinary knowledge, making it an enduring part
of Filipino heritage through Puto Pao. By appreciating and upholding the
intrinsic value of Filipino culinary delicacies, that not only preserves but
also actively fosters the development of Filipino culture, does reinforcing the
importance of cultural adage 'tangkilikin ang sariling atin'. The rich tapestry
of Filipino cuisine reflects the nation’s history, diversity, and creativity,
serving as a powerful symbol of cultural identity and encouraging the
exploration of regional flavors and traditions, ultimately contributing to the
preservation and celebration of Filipino heritage.
The
"Mias' Puto Pao" symbolizes Filipino hospitality and unity and also
reinforces the importance of community and family/friends bonds. Due to many
influences, the taste for Filipino cuisine has begun to be replaced by the
preference for foreign food (Florendo, 2019). In addition by De Villa et al.
(2022) however, because of modernity, the traditional techniques and
ingredients used to make this kakanin are slowly disappearing. Having breakfast
plays a crucial part in human life, it gives a good mood and strength that can
be used throughout the entire day. However, the researchers found out that the
product 'Mias' Puto Pao is a versatile breakfast option that can provide
energy, and is suitable, especially for those students who missed their
breakfast. One of the main ingredients in 'Mias' Puto Pao is flour, commonly
used for bread and other pastries. The researchers also used coconut milk in
'Mias' Puto Pao because it contains a lot of nutrients that can be converted
into energy that every student needs for their daily school activities.
"Coconut milk is wealthy in nutrients and minerals together with iron,
calcium, potassium, magnesium, and zinc." (Tulashie et al., 2022). Even if
students skip their breakfast because of the early session in school, the researchers
came up with the idea of an innovation of the food that not only provides good
taste but also provides breakfast as it is convenient making the lifestyle
improve.
Puto Pao
can address problems with breakfast skipping and culture in several ways. First
and foremost, it takes a culturally-based approach, developing a feeling of
cultural identity while promoting cultural diversity by combining components of
Filipino cuisine. By offering a delicious and filling breakfast, Puto Pao can
help solve the issue of university students skipping breakfast by offering a
culturally relevant, healthy breakfast and recognizing the importance of
breakfast as the day's most important meal. This not only guarantees healthy
snacks, but it helps reduce breakfast skipping and improve their overall
well-being.
Purpose of the Study
The
purpose of this feasibility study is to assess the interests and preferences of
our target market for 'Mias' Puto Pao. Additionally, this study aims to address
the physical needs of our consumers by providing a convenient and flavorful
product. Furthermore, the goal is to promote and revitalize the traditional
food delicacy.
This study will also provide valuable insights and
benefits to the following:
Students, Teachers, Administrators & Staff - The study will determine the target market. The community surrounding Liceo de Cagayan University is going to benefit from this study since it will expose the preferences of each significant consumer with regard to different tastes and fillings, packaging, advertising, etc..
Market - The result of this study can be
valuable for businesses intending to enter the food industry. They can utilize
the findings for further study before establishing their food operations, which
will enable them to better comprehend these shifting consumer tastes and assist
them in reaching wise decisions.
Entrepreneurs - It will benefit the entrepreneurs who
sell kakanin or rice cakes, particularly the Pinoy snack Puto. This will be a
guiding tool for them to improve their business by innovating puto into something
attractive to the customers and elevating entrepreneurs' socioeconomic status.
Current Researchers - For the current researchers, this
study offers invaluable hands-on experience. This experience enriches their
academic pursuits and equips them with practical knowledge for potential future
ventures in business-related fields, preparing them to become successful
entrepreneurs.
Future Researchers - This study will provide future
researchers enhance and guide their study and use this study as a reference for
their related review literature. In this study, the future researchers will
understand the market potential, cost-effectiveness, and sustainability of the
‘Mias’ Puto Pao". The future researchers will also know the insights into
the revival of Filipino food culture and it will also guide them on how this
would help those unemployed.
Scope and Limitations
This
comprehensive study took place at the Liceo de Cagayan University-Main Campus,
with a specific emphasis on discerning the perceptions and interests of the
target market, which, in this case, encompassed the Senior High School
students. Within this demographic, the researchers eagerly sought to ascertain
valuable feedback from potential customers, aiming to capture their insights
and preferences.
Justification
of the Study
Within the vibrant academic environment of Liceo de
Cagayan University, the researchers envisioned a study centered on introducing
‘Mias' Puto Pao as an affordable culinary delight available to students. In
this feasibility study, the researchers will offer a thorough exploration of
this beloved treat. This will include a detailed examination of its
cost-effective ingredients, diverse flavor profiles, and efficient preparation
methods. By Emphasizing affordability, the researchers aim to not only
introduce a fascinating culinary option but also provide a budget-friendly
choice for students, enhancing their overall dining experience within the
university. 'Mias' Puto Pao is more than just a snack, it represents a slice of
Filipino culture. The researchers aimed to celebrate the cultural heritage of
Cagayan de Oro City by sourcing local ingredients for 'Mias' Puto Pao
production. This approach helps the local economy and underscores the value of
using local ingredients and being sustainable in the food industry.
The
researchers conducting this study have a strong interest in preserving and
celebrating Filipino culinary traditions. ‘Mias’ Puto Pao serves as an ideal
option not only for snacks but also for breakfast. Its convenient and portable
nature makes it a practical choice especially for students with busy schedules,
ensuring they have access to a satisfying and wholesome meal. By promoting
'Mias' Puto Pao as a breakfast option, this Filipino delight possesses inherent
qualities that can positively impact the well-being of the university's student
body.
To
ensure the success of 'Mias' Puto Pao at Liceo de Cagayan University's
Main Campus, the researchers need to perform an in-depth feasibility analysis.
This analysis should focus on understanding the local market, addressing
operational requirements, and evaluating financial aspects. By gaining insights
into the preferences, the researchers intend to establish a sustainable
operation that contributes to the university's economic viability. This project
is worthwhile to pursue since it has the ability to both improve campus dining
experience and honor Cagayan de Oro City's unique culinary heritage.
Definition of Terms
To
facilitate the understanding of this study, different terms are defined herein.
Kakanin - kakanin or rice cakes is a Filipino food delicacy. Puto is
one of the Filipino food delicacies together with suman, sapin-sapin, bibingka,
etc. This is a popular Filipino food that can be purchased at any time and
anywhere.
Puto Pao - This food product is innovative and inspired by Puto and
Siopao. It is the fusion of the foods of Puto and Siopao. The outer layer of
this product is just a Puto, and the inside part of the product is the savory
fillings such as pork, chicken, and beef.
Puto - is a steamed rice cake that has cheese on top. It is made with coconut
milk, all-purpose flour/rice flour, and many more. It is a Filipino food
delicacy that is one of the native foods in the Philippines.
Siopao - Popular Filipino street dish. A steamed bun with a variety of flavorful
ingredients, including pork, chicken, beef, or even vegetables, makes up this
dish.
Chapter 2
OBJECTIVES OF THE FEASIBILITY STUDY
The following are the objectives of the study:
1. To determine the target market.
1.1 Grade level
1.2 Strand
1.3 Sex
2. To know the respondents by determining their:
2.1 Daily Allowance
2.2 Purchases of similar product
2.3 Willingness to buy the product
2.4 Preferences on the product
3. To analyze whether this business can:
a. Generate income/loss.
b. Minimize cost and maximize profit.
4. To analyze the following aspects:
a. Market Feasibility
b. Technical Feasibility
c. Financial Feasibility
d. Socio-economic Feasibility
e. Organization and Management
Feasibility
5. To know the overall feasibility of the product.
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